Travel, food and beauty

No bake vegan cheesecake

I’ve already done a classic cheesecake recipe, which you can find here, but this one is different, this one is kind of healthy, but don’t worry, it’s still really, really tasty.
It’s vegan, dairy-free, and gluten-free. I’ve tried my hand at raw cakes before, but I’ve actually found them to sometimes be really complicated and take a lot of work, this doesn’t!
I don’t follow a vegan diet, and I’m neither lactose or gluten intolerant, but sometimes it’s nice to try something new, and I love the idea of eating something healthy that still actually satisfies my sweet tooth – this cheesecake does!
Also, my mom will not eat anything that has cheese in it, not even if you can’t taste the cheese, so this cake is perfect for her 🙂

The decorations are a curtsy of my sweet 6-year-old cousin

Ingredients:

Crust:

40 g (1.5 ounces) raw pecan nuts

110 g (3.8 ounces) almond flour

2 1/2 teaspoons of cinamon

3 tablespoons of coconut oil

1 teaspoon of salt or to taste

Filling:

240 g (8.5 ounces) of raw cashew nuts

3 tablespoons of lemon juice

2 dl (6.8 liquid ounces) of coconut milk

3 tablespoons of coconut oil

1 tablespoon of vanilla extract

0.75 dl (2.5 liquid ounces) syrup

250 g (8.8 ounces) of frozen or fresh strawberries

Directions:

Put the cashews in water and leave for at least 4 hours!

Crust:

Put all the ingredients for the crust in a blender or a food processor and pulse until it’s a smooth mix

Put the mixture into a greased or lined springformIt’s a little oily due to the coconut oil so you can use your fingers or a spatula to spread it out into a thin even layer.

Drain the cashews and put them in the blender

Put all the ingredients for the filling – except the strawberries – in the blender with the cashews and blend until smoothIt takes around 3-4 minutes at high speed

Pour around 2/3 of the mixture over the crust and put it in the freezer for 10 minutes

Put the strawberries into the rest of the mixture in the blender and blend until smoothIt takes 2-4 minutes

Pour the rest of the mix over the cake and put it back in the freezer until it’s solidFor me, it took 4 hours, but I left it in the freezer overnight

Take out the cake around 15 minutes before you want to serve it, and enjoy!

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Published by allaroundthegoods

Hey I am Anne, I'm 21 years old and from Denmark the home of "Hygge".
I love traveling,beauty, good food and writting so I've combined all of that here!
I'm so happy you've decided to visit, you can always send me an email at allaroundthegoods@gmail.com or follow me on Instagram at annefledelius15.
Lots of love,
Anne
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